Monday, October 16, 2006

WORLD BREAD DAY 2006 - HAMBURGER BUNS

On the occasion of the "World Bread Day" event and round-up organized by Zorra of the lovely foodie blog "Kochtopf" from Germany, I decided to share with you my most wonderful discovery of the last months...I'm speaking about the most awesome "Hamburger Buns" I have ever made! This recipe was (slightly) adapted from the "The King Arthur Flour Baker's Companion" that I acquired not long ago. Once again, I am ever so pleased to have bought this incredible baking bible! I really cherish this new little jewel of a cookbook!...

I must admit that nothing compares to this "Perfect Hamburger Buns" recipe as it is simply incredible! Those breads look and taste exactly as all "Hamburger Buns" should: PERFECT! They have a light sweetness to them and texture-wise they just send you to the 7th heaven. Like most good "Hamburger Buns", they are extremely light, soft and smooth to please, but they are solid enough in order to great wichever hamburger filling you decide to use (meat patties, fried onions, mayonnaise, ketchup, etc...) as they never disintegrate.

So, if you were always used to buy your breads, I really recommend you to try out this uncomparable recipe as you'll never go back to commercial buns again! And if you already made your own breads, then do widen your horizon as you'll not regret being unfaithful to your old recipe; in fact, it's the best decision you could ver take!...

I just reached a new hight in hamburger making and I know that I'll never be able to go back to my old habits (old recipe or exceptionally buying the buns) again!!!...MIND-BLOWING!

Method:1. Sprinkle the yeast into the water and leave for 5 to 10 minutes, until frothy. Stir to dissolve.2. In a big bowl, combine all the ingredients and mix well.3. Turn the dough out on to a lightly floured working surface and knead for about 10 minutes until you've made a soft, smooth dough.4. Place the dough in a clean and lightly greased bowl.5. Cover it with a towel and let rise for about 1 (or1-1/2) hour, until doubled in size.6. Divide the dough into 8 pieces and shape each piece into a flattened ball.7. Place the buns on greased baking sheets, cover with a towel and let rise 30 to 40 minutes, until they're quite puffy and doubled in size.8. Preheat the oven to 190°C (375°F).9, Glaze the buns with the egg yolk and water mixture, then sprinkle with sesame seeds.10. Bake the buns for 12 to 15 minutes, until they are golden brown.11. Remove them from the oven and cool them on a wire rack.

Remarks:If you wish, you can also add 1 Tsp onion powder and 1/2 Tsp dried minced onions to the dough.In the original recipe, the buns were not glazed nor sprinkled with sesame seeds, so that's up to you if you want to add that kind of finishing or not...

Serving suggestions:Split and use for burgers (see recipe here) or sandwiches.When making hambugers, try buttering the split sides of your buns and frying them (buttered side down) until they are golden brown and warmed through.

PAULA: Thanks for passing by! I guess that you have to add the ingredients in the following order: water, egg, flour, butter, sugar, salt and finally yeast. Then set on "dough" cycle... No changes need to be made. I hope that it will help! Cheers, Rosa.

Oh my Gosh, I bake alot and theses hamberger rolls are amazing. Still finishing in the oven ( took longer than 12 minutes in Florida) I added the dried minced onions in kneeding and topped with garlic salt instead of seseame. The product is perfect for my famous Sloppy Chris burgers Thank you, Chris Hale

Just had to let you know that I'm in the process of preparing my Come To A Kettledrum blog for National Hamburger Month in May and these buns look perfect to include. I'm linking and hoping to bake them before month's end.

I found your site in search of hamburger bun recipes, and was supprised to see a picture of the church in Veyrier. My father lives right accross from it. I just opened a restaurant in Santa Fe, NM and we specialize in burgers all kinds we grind our own beef, chicken and bison, make our veggi burgers fresh everyday and now we can make our own buns as well, Thank you

ANONYMOUS: You are welcome! Thanks for passing by and for leaving a comment! The world is really small ;-P! I live close to the church... I'm happy to hear that you'll make those buns for your restaurant! I hope they'll be on the level of your expectations.

Hi Rosa,I am glad that you like Turkish food:) Today, I tried this hamburger rolls and became just PERFECT. We ate a few buns with my Turkish style meatball( big size) Thank you very much for your helping and keeping this your blog perfectly.Banu

Hey Rosa, I've been looking for a perfectly soft burger bun and i came across your site. Just wondering if I were to make some now, will it last til new year? I mean, would it go stale for just after a week? or can it be kept for a long time? Thanks!

ANONYMOUS: Thanks for passing by! No, you can't keep them that long. They are better eaten the same day. But, you can freeze them in platisc bags (after having fully baked them and let them cool) for up to 2 weeks. The day before, you just have to remove them from the freezer and let them defreeze in the refrigerator. On the same day, bake them no longer than 5 minutes at 350° F... I hope that helps!

I googled for bun recipes and was so glad I decided to try yours (who wouldn't with those beautiful pictures!?) They turned out delicious! I actually put green food coloring in them though for St. Patty's day for my kids. Thanks! Delicious!

I have been making these since around the time you first published this recipe on your site. They are absolutely delicious. I worked as a baker and pastry cook for 8 years and these are my favorite for hamburgers or hotdogs/sausages. Delicious! I always make 12 instead of 8, slice, and freeze them. I can pull them from the freezer and toast them up directly.

Hi Rosa, Thank-you so much for posting this recipe! I find these buns easy to make and they turn out perfectly every time. It is for this reason that I was hoping that you might have some 'bread' recipe suggestions that might be just as easy to follow and practically infallible. I haven't had a lot of successes in my bread making adventures as I end up with loaves that are heavy or salty or tough or (worst of all) haven't risen at all).Thank-you for your help.

Thank you for the clear instructions. My first attempt making hamburger rolls! The rolls were so soft and delicious. I will never buy store rolls again. My 2 1/2 year old helps me make them. We make double the recipe once a week. He loves his "baps". Thank you!